Cheater Instant Pot Pollo En Mole Recipes
POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE
Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.
Provided by Molly53
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a shallow layer of oil in a very large skillet, or use two skillets.
- Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
- While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
- When chicken is done, drain broth and reserve.
- Add 1 to 1 1/2 cup of broth to sauce.
- Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
INSTANT POT® CHICKEN MOLE TACOS
This super-simple and authentic-tasting mole requires an Instant Pot® and a bottled mole simmer sauce. You will cut hours off of prep and cook time, and your family will rave over this fantastic Mexican dish. You can also serve this as a chicken taco bowl.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
- Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
- Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 38.1 g, Cholesterol 66.1 mg, Fat 20.8 g, Fiber 10.8 g, Protein 32.7 g, SaturatedFat 2.7 g, Sodium 1322.6 mg, Sugar 9 g
POLLO EN MOLE (CHICKEN IN MOLE SAUCE)
A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.
Provided by coconutcream
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and cut into large chunks.
- Place in a pot with enough water to cover the chicken and bring to a boil.
- Reduce heat and simmer on medium for about 15 minutes.
- Remove all of the broth and add back 1 cup of that broth to the pot.
- Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
- Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
- Serve with warm tortillas.
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INSTANT POT CHICKEN MOLE - PRESSURE LUCK COOKING
From pressureluckcooking.com
- Add the vegetable oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes
- Next, add the chicken to the hot oil in the pot and sear on each side for 30-60 seconds max on each side (the chicken may want to stick to the pot when the flip it over, but just use some light force with the tongs to flip them). Remove the chicken in a bowl and set aside
- Then, add the butter to the pot and deglaze (scrape) the bottom of the pot as it melts with a wooden spoon/spatula, trying to get up any chicken remnants that may have stuck from the searing process. Once the butter’s melted, add in the onion and cook for about 3 minutes until softened and lightly browned, continuing to deglaze the bottom every so often
EASY CHICKEN MOLE - INSTANT POT CHICKEN MOLE RECIPE
From chefdehome.com
- Heat Instant Pot to Saute setting until it reads "Hot". Add oil and sliced onions. Saute until onions are soft. (2-3 minutes)
- Add diced chicken and all the spices - cumin, oregano, all-spice, cinnamon, paprika and ancho chili powder. Cook for two more minutes. Stir often so that spices don't burn.
- Add 1/4 cup water, can of diced tomatoes, salt, chopped bouillon cube, and chopped chocolate. Mix well.
PRESSURE COOKER SHREDDED CHICKEN IN BLACK MOLE SAUCE
From dadcooksdinner.com
- Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the mole paste and fry, stirring often, until the mole paste softens, about 3 minutes. Add the tab of Mexican chocolate, then stir in the chicken stock, scraping the bottom of the pot with a wooden spoon to loosen any mole paste that is stuck to the bottom. (If the mole sauce sticks, it will scorch, and the PC will go into overheating mode instead of coming up to pressure.)
- Sprinkle the chicken with 1 1/2 teaspoons salt, then add to the pot. Scrape the bottom of the pot again to make sure none of the mole sauce is sticking.
- Lock the lid on the pressure cooker and cook at high pressure for 5 minutes in an electric or stovetop PC. Let the pressure come down naturally, about 15 more minutes.
- Remove the chicken to a platter with a slotted spoon, and shred the chicken using a pair of forks. Stir the chicken back into the pot, then pour the chicken and mole into a serving bowl. Serve with the tortillas and accompaniments.
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